Greek Chicken Bowls (Printable Version)
Grilled marinated chicken with fresh veggies, feta, and tzatziki over fluffy rice.
# What You Need:
→ For the Chicken
01 - 1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1/2 tsp paprika
08 - 1/2 tsp kosher salt
09 - 1/4 tsp freshly ground black pepper
→ For the Bowls
10 - 9 oz cooked basmati or brown rice
11 - 1 small cucumber, diced
12 - 7 oz cherry tomatoes, halved
13 - 1 small red onion, thinly sliced
14 - 1 bell pepper (red or yellow), diced
15 - 3.5 oz pitted Kalamata olives, halved
16 - 3.5 oz feta cheese, crumbled
17 - 2 tbsp fresh parsley, chopped
→ For the Tzatziki
18 - 7 oz Greek yogurt
19 - 1/2 cucumber, finely grated and excess moisture squeezed out
20 - 1 clove garlic, minced
21 - 1 tbsp fresh lemon juice
22 - 1 tbsp olive oil
23 - 1 tbsp fresh dill, chopped
24 - Salt and pepper to taste
# How To Make:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and fresh dill in a small bowl. Season with salt and pepper to taste. Stir until well blended, then refrigerate until ready to serve to allow the flavors to meld.
03 - Heat a grill pan or large skillet over medium-high heat. Arrange the marinated chicken pieces in a single layer and cook for 6 to 8 minutes, turning occasionally, until golden and lightly charred on the outside and cooked through to an internal temperature of 165°F.
04 - Divide the cooked rice among four bowls as the base. Layer each with the grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, halved Kalamata olives, and crumbled feta cheese.
05 - Drizzle each bowl generously with the prepared tzatziki sauce and sprinkle with fresh chopped parsley. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The marinade doubles as a flavor bomb for practically any protein, so you will want to memorize it.
- Everything components in one bowl means easy plating and even easier cleanup on busy nights.
- The tzatziki is so good you will start putting it on everything from sandwiches to roasted vegetables.
02 -
- Drying the grated cucumber thoroughly is the single step that determines whether your tzatziki is luxurious or a watery disappointment.
- Do not crowd the pan when cooking the chicken because steaming is not the same as searing and you want those caramelized edges.
03 -
- Let the chicken rest for two minutes off the heat before adding it to the bowls so the juices redistribute instead of running out onto the rice.
- Make double the tzatziki because it disappears fast and you will want it on your lunch sandwiches the next day.